This makes a lovely vegetarian main course or a flavourful side dish.
- Credits : Canadian Living Magazine: March 2008
MethodIn 8-inch (20 cm) nonstick ovenproof skillet, heat oil over medium heat; cook onion, garlic, ginger, cumin, garam masala, turmeric, salt and cayenne pepper, stirring occasionally, for about 8 minutes or until onion is softened.
Add kale; cook, stirring occasionally, for about 5 minutes or until wilted. Transfer to bowl.
Meanwhile, peel potatoes. Using mandoline or sharp knife, cut into paper-thin slices. Spread one-third in same skillet; top with half of the kale mixture. Repeat layers once. Top with remaining potatoes, pressing to evenly distribute. Pour butter over top.
Bake in 425?F (220?C) oven for about 50 minutes or until potatoes are tender when pierced with knife. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Nutritional facts Per each of 6 servings: about
- Sodium 292 mg
- Protein 5 g
- Calories 250.0
- Total fat 11 g
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 36 g
- Iron 17.0
- Folate 16.0
- Calcium 13.0
- Vitamin A 130.0
- Vitamin C 168.0